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White Bean and Pasta Soup

My husband and I savor every spoonful of this hearty soup. It makes a real stick-to-your ribs meal when served with crusty oven-fresh bread.

12 ServingsPrep: 10 min. + standing Cook: 2 hours

Ingredients

1-1/2 cups dried great northern beans
3/4 pound Johnsonville® Mild Italian Sausage links, casings removed
1 large onion, chopped
1 large carrot, chopped
3 garlic cloves, minced
6 cups chicken broth
3 cups hot water
2 tablespoons dried currants
1 teaspoon dried basil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup uncooked small shell pasta
Grated Parmesan cheese

Directions

Sort beans and rinse with cold water. Place beans in a Dutch oven or
soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2
minutes. Remove from the heat; cover and let stand for 1 hour. Drain
and rinse beans, discarding liquid.
In the same pan, cook the sausage, onion, carrot and garlic over
medium heat until the meat is no longer pink; drain. Add the broth,
water, currants, basil and reserved beans. Bring to a boil. Reduce
heat; cover and simmer for 1-1/2 to 2 hours or until the beans are
tender, stirring occasionally.
Add tomatoes and pasta; bring to a boil. Reduce heat; cover and

2 of 2

White Bean and Pasta Soup (continued)

Directions (continued)

simmer for 15 minutes or until pasta is tender. Serve with cheese.
Yield: 12 servings (3 quarts).

Nutrition Facts: 1 serving (1 cup) equals 180 calories, 4 g fat (1 g saturated fat), 11 mg cholesterol, 648 mg sodium, 25 g carbohydrate, 6 g fiber, 10 g protein.